The “bun”: a burger bread

Joël Schwalbach received the title of Best Craftsman of France (MOF), Bakery in 2015 and works as a baker in Rohrbach-lès-Bitche.

Born into a family of bakers in the Moselle region, Joël Schwalbach had a precocious vocation for his trade: at the tender age of 7, he already knew he wanted to become a baker. So, naturally, after having completed 9th grade, he decided to get a CAP (vocational training certificate), which he earned in Strasbourg with the Compagnons du Devoir. In the meantime, he became Best Apprentice of France in 2006, and went on to obtain a professional certificate from the Chambre de Métiers. Then he diversified his skills and earned a CAP in pastry making, as well as a technical certificate in pastry making. He completed his training with an advanced vocational degree which he received from the INBP in 2011.
At that time, Joël Schwalbach started working for the family business.

In 2013, he and his brother -who is also a baker, decided to take part in the MOFs competition.
In 2015, after two years of preparation, it is the consecration: both brothers received the title of Best Craftsman of France (MOF).
Back in 2016, Joel Schwalbach took over the family business in Rohrbach-lès-Bitche and still thrives in this environment on a daily basis.

At the same time, the Chef gives training courses in France and abroad to schools and artisans, passing on his know-how with passion.

For VoilaChef, Joël Schwalbach embarks you into his world of baking, with 3 bakery creations, both traditional and trendy: authentic Alsatian pretzels and mauricettes, burger buns and lastly, his quintessential New York rolls, declined in a vanilla and a pistachio version.